So to keep me accountable with a new years resolution: cooking one new meal a
#1--Braised Coconut Spinach & Chickpeas with Lemon
recipe from the kitchn with a few adaptions
---------------------------------------------------------------------------------------------------
2 teaspoons oil or ghee (I used olive oil)
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece (didn't use)
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional) (used cayenne pepper)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk (used light coconut milk)
1 teaspoon salt, or to taste
1 teaspoon ground ginger
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece (didn't use)
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional) (used cayenne pepper)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk (used light coconut milk)
1 teaspoon salt, or to taste
1 teaspoon ground ginger
To serve:
Whole roasted sweet potatoes (didn't use)
Cilantro leaves, to garnish (didn't use)
Toasted unsweetened coconut, to garnish (didn't use)
Whole roasted sweet potatoes (didn't use)
Cilantro leaves, to garnish (didn't use)
Toasted unsweetened coconut, to garnish (didn't use)
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. I added a teaspoon of brown sugar here.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. I served over organic brown rice.
atlanta falcons jersey
ReplyDeletenorth face outlet
michael kors handbags
michael kors handbags sale
hermes belts
nike free 5
cheap basketball shoes
the north face
christian louboutin sale
cheap jerseys wholesale
jianbin1229
ReplyDeletelouis vuitton handbags
toms shoes
true religion jeans
coach factory outlet
supra shoes
cheap jordan shoes
ferragamo shoes
michael kors outlet online
ugg boots
rolex watches,rolex replica watches,replica rolex watches,replica watches
michael kors bags
ReplyDeleteoakley vault
giuseppe zanotti sneakers
borse louis vuitton
coach factory outlet online
puma sneaker
san antonio spurs jerseys
ray ban sunglasses
nike air max 95
michael kors outlet online
2017.2.18chenlixiang
tiffany and co jewelry
ReplyDeleteair yeezy
kobe 9
longchamp outlet
huarache shoes
tiffany and co jewellery
michael kors outlet
longchamp outlet
kobe shoes
cheap real jordans